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users rating4/4

I make this recipe all the time when I need a last minute dessert. However if you are like me and like things really citrusy, I always use a ton of zest mixed in, and about 1/4 cup ex and more tart, I add a ton of zest, and an extra 1/4 cup of lime juice and an extra yolk to make sure it sets up with the addition of more juice. In my opinion its not limey enough without the extra juice and quite a bit of zest. To make things quick, I typically use a Trader Joe's pie crust, bake it first, then fill and bake again with the filling.

I made it for a lime lover's birthday and she loved it. Everyone else did too, including the non lime lover.
I added some almonds to the crust as suggested by others and made the compote with blueberries (never saw huckleberries here) and omitted the coulis.

Made this delicious pie for our annual July 4th party. Was an absolute hit, got rave reviews, and was the first pie to go! Used frozen wild blueberries and papaya puree as I couldn't find passion fruit puree anywhere in town. Would definitely make again, but would decrease sugar all around just slightly.

This was excellent. The coulis and compote are very sweet, I would consider cutting the sugar a bit next time. I added a little extra salt and ground almonds and pistachios to the crust which was fantastic. I made this for my boyfriend's birthday and he thought it was amazing as well as all the guests, and the coulis and compote make for a great presentation. Another note is I used blackberries for the compote and papaya for the coulis because it was all I could find, but I expect that those are all pretty exchangeable.

This pie was wonderful, and I'm not a huge key lime pie fan. I didn't mess w/ the vanilla bean in the compote and cut the sugar to about 3T, plus a few tbs of fresh lemon juice to brighten the berries. I couldn't find the passion fruit puree so I used frozen passion fruit juice concentrate that I reduced down. I'm not sure how much it added to the dish, but made the presentation more dramatic.

I made this pie for
a party. It
came together so
quickly I made a
second one at the
last minute 'just-
in-case'. The
Couli was
delicious, I
reduced it a bit
too long and it had
a bit of a caramel
flavor to it, but
was still good. I
used wild
blueberries for the
compote and that
was also good. My
only change was
with the crust...
I used an Almond
crust from another
key-lime recipe on
this site.
Everyone loved the
pie, even non-
keylime eaters
(they don't like it
to be too tart,
this one is not)
But I did get the
most comments on the
crust.